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Cream Mints.

November 9, 2009

Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and color if desired.  Drop from tip of spoon on oiled paper.  Confectioners use rubber moulds for shaping cream mints; but these are expensive for home use, unless one is to make mints in large quantities.

The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1896.  Facsimile edition published 1998.  From my mother’s collection.

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